1
can (4 oz) Old El Paso™ Chopped Green Chiles, well drained
Thick & chunky salsa
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Steps
1
In deep fat fryer or heavy saucepan, heat 2 to 3 inches of oil to 375°F.
2
In medium bowl, stir Bisquick mix, cold water and egg until blended. Stir in corn and chiles.
3
Drop about 5 to 6 small spoonfuls of batter into hot oil; fry 2 to 3 minutes, turning as necessary, until well browned. With slotted spoon, remove fritters from oil; drain on paper towels. Repeat with remaining fritters. Serve warm with salsa.
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For the best results—and the crispiest fritters—use a thermometer to be sure that the oil is the correct temperature.
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